Jalapeno Steak Sauce Burger with Grilled Vegetables


What are your favorite flavor additions to spruce up plain old grilled burgers?  We’ve been experimenting and with warmer weather, our grill  has officially come out of hibernation.

As you know, with a Christmas gift of a grilling class at a local cooking school, we now have another cook in the house.  Bob has been experimenting with different grilled hamburger recipes and when talking with friend Shera she quickly shared her husband’s  favorite recipe.  Sounded so delicious and we had to give it a try. Let’s take a look:

Shera’s Burger Filling

Shera’s Burger (serves 2)

  • 1 jalapeno fine diced (we deseeded and deveined)
  • 1/4 onion fine diced
  • 2 T. A-1 Steak Sauce (we used Country Bob’s Sauce because that’s what we had on hand)
  • 2/3 pound ground beef

Gently fold ingredients into the ground beef and form into patties. Her husband’s grandfather taught him to place patties in the freezer for about 30 minutes to help everything to stay together on the grill. Grill 450 degrees 4 minutes per side. We topped with white cheddar cheese and some yellow mustard. I mean really, how could it not be delicious.

Bob actually thought this might be his favorite recipe so far. Me? You could mix ground beef with sawdust and I’d love it…I just flat-out love any grilled burger.

And served up with a grilled zucchini and onions topped with a dressing I found over at Tomatoes On The Vine, it was a tasty and easy meal. Thanks so much for the recipe Velva.  It’s now my go to for grilled zucchini for any grilled veggies this summer.

Vinaigrette for Grilled Vegetables:

  • 3 Tbs white wine vinegar
    1 Tbs fresh lemon juice
    2 tsp honey
    2 tsp Dijon mustard
    4 Tbs chopped fresh dill
    Kosher salt and freshly ground pepper
    1/2 cup plus 3 tablespoons olive oil
    3 medium zucchini, quartered lengthwise

1. Heat your grill to high.

2. Combine the vinegar, lemon juice, honey, mustard, 3 tablespoons of the dill, and salt and pepper to taste in a blender and blend until smooth.  With the motor running, slowly add 1/2 cup of the oil and blend until emulsified.

3. Brush the zucchini with the remaining 3 tablespoons oil and season with salt and pepper.  Grill until lightly golden brown on all sides and just cooked through, about 8 minutes.

4. Remove from the grill and cut each quarter in half crosswise.  Place on a platter and immediately drizzle with the vinaigrette.  Garnish with the remaining tablespoon dill.

On our last shopping spree to Sur la Table, we purchased this flexible grill basket and it worked like a charm to hold the vegetables in place for easy turning to ensure even cooking. I love this thing and look forward to using it for fish.

I grilled the vegetables alongside the burgers and flipped the basket at the same time Bob flipped the burgers. Even though they were tender and delicious, I think they could have used an extra minute or two more time just to ensure better grill marks.

Shera’s Grilled Hamburgers and Velva’s Grilled Vegetables…It’s What’s For Dinner.

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  1. says

    Sounds tasty! We’re dying to start grilling some warm weather food. Great tip about putting the burgers in the freezer before grilling them.

  2. says

    Looks really good Lea Ann. One of my favorite’s is a Larry burger which is basically made like a meatloaf including mushroom’s then grilled.

  3. says

    OK…this looks delicious!!!! I love the red basket bowls too…brings it all together! I love to add all sorts of things to burgers but your jalapenos here are probably my favorite!

    I just want to grab it and take a bite!!!

  4. says

    I love it when we can brush the snow off the grill and fire it up. This looks fantastic. The addition of the grill veggies is a great idea. I’ll have to try Velva’s dressing.

  5. says

    I am so anxious to try the jalapenos in the burger . . . that sounds like it’s right up my alley! And that flexible basket sounds like a great veggie tool. (and we all know how badly I need more gadgets 😀 )

  6. says

    I too love grilled burgers. As much as I hate to admit it, we haven’t ever added very much to the meat itself. We usually do a lot of toppings. I’m liking your idea of flavoring before grilling Lea Ann. Love the jalapeno idea.

  7. says

    I think grilling is bad for the environment and should be outlawed! (snicker)

    Since you are using a veggie basket, you won’t get grill grate marks, the metal is between the grates (searing heat source) and the veggies. No contact, no grid marks. That is one I wrestle with. I’ve used baskets like you and they work well. I also have used kabobs to be able to flip the zucchini in groups. That seems to work out the best.

    • says

      Well shoot, that makes sense. I did love that basket, so will probably live without the grill marks…. unless company is coming over.

  8. barbbq says

    your comment about sawdust in the ground beef made me chuckle! i remember my aunt, years ago, dropped a burger in sand & then put it back on the grill, LOL! Needless to say, i did not eat the burgers that night. LOVE YOUR SITE.


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